产胞外多糖乳酸菌对面包及馒头品质的影响研究
首发时间:2018-12-25
摘要:本研究选用旧金山乳杆菌(Lactobacillus sanfranciscensis DSM20451T)、食窦魏斯氏菌(Weissella cibaria C14)和肠膜明串珠菌(Leuconostoc mesenteroides ATCC8293)三种可以产生胞外多糖的乳酸菌作为出发菌株发酵小麦粉制作酸面团,不产胞外多糖的清酒乳杆菌(Lactobacillus sakei LS8)和化学酸化法制作的酸面团作为对照,研究了乳酸菌胞外多糖对酸面团发酵剂的基本性质及面包和馒头品质的影响。结果显示,三种乳酸菌产胞外多糖种类及分子量均有所差异,但都提高了面团中可溶性总糖的含量及发酵产气量,所制作的面包和馒头的体积和比容均大于对照组,所得产品质地更加柔软并降低了贮藏期的老化速率,延长了货架期。本研究还对面包和馒头的品质进行了对比,不同的制作方法使得面包在含水量、体积和比容上均低于馒头,并具有较低的老化速率。
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Study on the effect of EPS-production lactic acid bacteria on bread and steamed bread quality
Abstract:Three EPS-production strains, Lactobacillus sanfranciscensis DSM20451T, Weissella cibaria C14 and Leuconostoc mesenteroides ATCC8293 were used for wheat flour sourdough fermentation.Sourdough fermented with Lactobacillus sakei LS8 and chemically acidified sourdough were prepared as controls. The basic sourdough properties, bread and steamed bread quality were compared among EPS positive and negtive groups. The results showed that the sourdough and doughs fermented with EPS-production strains had higher content of total water-soluble polysaccharide and gas capacity, although the type and molecular weight of the EPS produced by the three lactic acid bacteria strains were different. The EPS also enhanced the volume, the specific volume, improved the texture, reduced the staling rate and prolonged the shelf life. In this study, the properties of bread and steamed bread with different making processwere also compared, the bread had lower moisture, volume, specific volume andstaling rate than steamed bread.
Keywords: EPS LAB Sourdough Bread Steamed bread Staling rate
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产胞外多糖乳酸菌对面包及馒头品质的影响研究
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